Gum Arabic is the oldest and best-known of all natural gums and also known as Gum Acacia, Turkey Gum, Gum Senegal and by many other descriptive and colourful local names. It is dried, exudation obtained from various species of Acacia trees of the Leguminosae family.
2) In what respect gum arabic is different (unique) compared to other gums?
~ Gum Arabic is unique among the natural hydrocolloids because of its extremely high solubility in water. Most common gums cannot be dissolved in water at concentrations higher than about 5% because of their very high viscosities. Gum Arabic, however, can yield solutions of up to 50% concentration. At these high levels, it can actually form a highly viscous, gel-like mass similar in character to a strong starch gel.
~ Gum Arabic also lack in taste. Thus, it not alter the original taste of the food 3) Why gum arabic is very important for the food industry?
~ Gum Arabic has been used widely in the confectionery industry. With most confectionery products, Gum Arabic has two important functions - to retard or prevent sugar crystallization and to emulsify the fat and keep it evenly distributed throughout the product ~ The emulsification properties of Gum Arabic are utilized in various liquid flavour emulsions. Many citrus oils and other beverage flavour emulsions utilize the emulsification properties of the Gum. ~ Gum Arabic is also used in sweeteners and as an additive in foods and beverages, as a thickener in liquids, including soft drinks, and in food flavourings
4) Why the food industry is very concern about shortage of supply for gum arabic?
Because the Gum Arabic plays very big role in food industry 5) Is it possible to substitute gum arabic with other gums?
Yes, depends on type of product but the product may not as good as using Gum Arabic because most gums form highly viscous solutions at low concentrations of about 1-5%, Gum Arabic is unique in that it is extremely soluble and is not very viscous at low concentrations. High viscosities are not obtained with Gum Arabic until concentrations of about 40-50% are obtained. This ability to form highly concentrated
Gum Arabic is the oldest and best-known of all natural gums and also known as Gum Acacia, Turkey Gum, Gum Senegal and by many other descriptive and colourful local names. It is dried, exudation obtained from various species of Acacia trees of the Leguminosae family.
2) In what respect gum arabic is different (unique) compared to other gums?
~ Gum Arabic is unique among the natural hydrocolloids because of its extremely high solubility in water. Most common gums cannot be dissolved in water at concentrations higher than about 5% because of their very high viscosities. Gum Arabic, however, can yield solutions of up to 50% concentration. At these high levels, it can actually form a highly viscous, gel-like mass similar in character to a strong starch gel.
~ Gum Arabic also lack in taste. Thus, it not alter the original taste of the food
3) Why gum arabic is very important for the food industry?
~ Gum Arabic has been used widely in the confectionery industry. With most confectionery products, Gum Arabic has two important functions - to retard or prevent sugar crystallization and to emulsify the fat and keep it evenly distributed throughout the product
~ The emulsification properties of Gum Arabic are utilized in various liquid flavour emulsions. Many citrus oils and other beverage flavour emulsions utilize the emulsification properties of the Gum.
~ Gum Arabic is also used in sweeteners and as an additive in foods and beverages, as a thickener in liquids, including soft drinks, and in food flavourings
4) Why the food industry is very concern about shortage of supply for gum arabic?
Because the Gum Arabic plays very big role in food industry
5) Is it possible to substitute gum arabic with other gums?
Yes, depends on type of product but the product may not as good as using Gum Arabic because most gums form highly viscous solutions at low concentrations of about 1-5%, Gum Arabic is unique in that it is extremely soluble and is not very viscous at low concentrations. High viscosities are not obtained with Gum Arabic until concentrations of about 40-50% are obtained. This ability to form highly concentrated